Insomnisnack

eggplant parmesan and spinach fettuccine March 1, 2009

Filed under: eggplant,pasta,spinach — insomnisnack @ 9:42 pm

This was really simple. I used panko, egg, and seasoning to bread these thin slices of eggplant. No real recipe here, just eggplant slices dipped into egg, then panko. Fry in the least amount of oil possible, and on fairly high heat. Serve 🙂

eggplant-parm-0121

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tempeh “fish” sticks and broccoli with shells August 30, 2008

Filed under: broccoli,food,pasta,savory,tempeh — insomnisnack @ 4:35 pm
Tags: , , ,

Tempeh out of the package resembles the shimmery metallic rainbow of a fish’s skin.  So I got to thinking, not fish sticks but “tempeh-sticks”!  One bite and you get nutty, toasty goodness with quite a bit of protein.  These brown and crisp up very well, but if you’re really in need of a crust I guess you could bread with panko before baking or frying.  I popped the lightly seasoned broccoli and tempeh sticks into a 500 degree oven.  The rest is history.  I did use a good amount of salt because both tasted pretty good with a salty kick.  I tossed the broccoli and tempeh-sticks in with the pasta, added a bit of olive oil, topped mine with a little parmesean and dinner was served.

 

niece’s spring-y pasta March 17, 2008

Filed under: food,frozen,pasta,spring — insomnisnack @ 9:46 pm

I was talking to Niece, like I do pretty much every night, and she helped me with this quick dinner idea.  I love Chow, burritos and pizza as much as the next gal, but really.  I have to tell you, the photo does not do the tastebuds justice!  So refreshing was my dinner with bowtie pasta, two tablespoons of ricotta, lemon zest, and edamame.  Thanks, Niece!

bowtie pasta with edamame, ricotta, and lemon zest

 

orecchiette, honeyed rosemary carrots, anchovy January 20, 2008

Filed under: beer,food,golden natural foods,golden produce,holiday,lambic,pasta — insomnisnack @ 8:27 pm

I have been poking around in the kitchen here and there, but I haven’t made a meal worth blogging in a while. This one is in celebration of my favorite vegetable purveyor (Golden Produce) opening their new grocery establishment — Golden Natural Foods!!! I truly love this family, and am very happy for their success. I also should note that I am grateful for the MLK holiday, and appreciative of what it took of others for me to be who I am today.

This new store is beautiful, and if you’ve never had the pleasure of visiting their produce market, GP, you should. That is, if you enjoy fresh, organic, low cost, high quality, abundant produce. I picked up some orecchiette pasta, some fresh parmesan, and anchovy fillets. There was rosemary in the refrigerator, and honey on the countertop. I spied a carrot in the crisper, and took all these ingredients as a sign. I sauteed the carrots in a couple tablespoons of olive oil, added the honey and rosemary, and seasoned with salt and pepper. When the pasta was done, I added it to the pan, along with the anchovies, and topped with peels of the parmesan:

orechiette w/ carrots and anchovy

By the way, have you ever tried Lindemans‘ lambic/gueuze called Cuvée René?

Lindemans Cuvée René

It is delicious, my new favorite beer ever. I mean ever. And I like many beer flavors. Long story short, it is available at GNF, along with a pretty nice selection of beer and wine. I was pleased. Go find out for yourselves!

PS. I love the GP family.

 

you are my favorite tri-Color gnocchi! December 27, 2007

Filed under: beets,food,gnocchi,pasta,sweet potato — insomnisnack @ 8:40 pm

I’m on vacation for a couple weeks, and haven’t really been keeping to my blog routine. ATL, to be specific, and I am cooking in a borrowed kitchen. This is fine with me, as my sister has fun gadgets.

I made a very special batch of gnocchi with salmon croquettes. I was able to borrow a potato ricer and used an informal dough from the video link in the previous gnocchi post. These were even better- melty and tender dumplings. (!!) I used two medium yukon gold potatoes, and one medium sweet potato. Here’s where I cheated a bit…I bought canned whole beets. But the beauty of this trick is that I grated a tiny beet for the dough, and used about two tablespoons of beet juice for color.  I made one yukon dough, one sweet potato dough, and one mixture of yukon/sweet with a little grated beet and the beet juice. I divided the drained ricotta and the egg yolk into thirds, and roughly divided the flour equally among the batches. I did have to add a little extra flour to the beet dough, but I would do this again without following a recipe too closely because the best tip from the video was that you should feel when the dough is ready. It only took a little mixing, and a willingness to get wrist deep in a bowl of ingredients.

Salmon croquettes were common for dinner when I was young. My mom made them like little loafs, and I only liked to eat the crispy exterior, which was a delectable cornmeal crust with just a thin layer of fish. The adult me *loves* salmon! This time the ingredients were bread crumbs (pulverized garlic bagel chips), egg, “spices”, spicy mustard, and salmon that I pre-cooked until almost done. I used two forks to combine, made little patties, and fried in two tablespoons of olive oil. They were so good, and this recipe would be good for any fish or seafood cake.

To my favorite sweet potato gnocchi: you are also my favorite yukon gold, and beet gnocchi.

gnocchi in the pan

gnocchi with salmon croquettes

 

you are my favorite sweet potato gnocchi! December 1, 2007

Filed under: food,gnocchi,pasta,savory,sweet potato,winter,yam — insomnisnack @ 11:16 pm

You are!!

I’m back to my old self, and in the kitchen now that school applications are finished. Yay!!  Okay, these gnocchi were really good. I made approximately three dozen, and I still have half the dough. I read that once the gnocchi are cooked they can be frozen for up to six weeks. This is my plan of action.

These are sweet potato gnocchi in a brown butter and sage sauce. I usually don’t like cream or butter sauces, but this was perfect and simple. I likely will try another sauce with the leftovers – lots of options! First you make the dough. This was pretty straightforward, but I think my process could have been improved by a potato ricer or a food mill. Then you roll out ropes, cut bite sized pieces, and plop them in the salted boiling water. Finish the gnocchi in the pan with browned butter and sage.

I did find a helpful video online. Now I can finesse!

gnocchi dough

cooked gnocchi

gnocchi in sauce